Cuisine Style: North India | Cooking Time: 10-15 minutes | To Serve: 8 | Type: Sweet, Diwali special sweet

Ingredients

• Besan - 1 cup
• Sugar - 1 cup
• Water - 1/3 cup
• Ghee- 1/3 cup
• Oil - 1/3 cup

Method

• Seive besan without lumps
• Heat oil & ghee, keep it aside
• Heat pan, add sugar, water, boil till 1 string consistency
  
• Add Besan slowly, mix well without lumps on low medium flame
• Add Hot ghee oil mixture, cook till the mixtrue start leaving the pan
• Or poru poru padam/ Large bubble forming consistency
• Then pour into greased tray / buttersheet tray
• Evenly spread then let it set for 10 min
• 10 min later, cut it into desired shape
• Store in an airtight container, use within 1 month

Notes & tips

• You can use ghee roasted coconut also
• You can add rose syrup for rose badam burfi
• For kesar badam burfi add saffron water.
• For green badam burfi add green tea powder or paan/betel leaves
  

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Add 1 cup besan ,

seive without lumps

Besan flour ready

Heat 1/3 cup Oil

Add 1/3 cup ghee, boil

Keep it aside

Add 1 cup sugar

add 1/3 cup water

Boil till 1 string consistency

Perfect 1 string consistency

Slowly add besan

Mix well wihtout lumps

Cook on medium flame

Add Hot ghee oil mixture, cook till the mixture starts leaving the pan

Besan absorbes Ghee & oil

Contious string required

Gradually add hot ghee oil mixture

Perfect boru boru padam

Pour into buttersheet tray

Sprinkle nuts, let it set for 10 min

De-mold carefully

Easy de-molding because of buttersheet

Cut into desired shape

Store in an airtight container, use within 1 month

Crispy, crunchy

Perfect holes

Brown middle, melt in mouth

No maida, No baking soda

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